Italian Ricotta Cookies

Discussion in 'Cookies' started by cupcakechef, Dec 22, 2015.

  1. cupcakechef

    cupcakechef Well-Known Member

    Apr 14, 2015
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    Super easy and super yummy!

    Ingredients For the cookies:
    • 2 stick (½ pound) butter, softened
    • 1¾ cup granulated sugar
    • 2 eggs
    • 1 container (15 oz.) ricotta cheese
    • 2 tbsp. vanilla extract
    • 4 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    For the glaze:
    • 4-5 tbsp. milk
    • 1½ cups powdered sugar
    • 1 tsp. almond extract
    • Sprinkles
    • Preheat oven to 350°F.
    • In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
    • Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
    • In a medium bowl, beat the milk, powdered sugar and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
    cupcakechef, Dec 22, 2015
    Diane Lane and Becky like this.
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  2. cupcakechef

    Trellum Well-Known Member

    Jul 17, 2013
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    Oh my, this recipe sounds great! I have never tried ricotta cheese cookies, but I am guessing the taste is so rich? I've a question though... what is the texture of the cookie like? Is it chewy or crumbly?
    Trellum, Dec 24, 2015
    Diane Lane likes this.
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  3. cupcakechef

    Diane Lane Well-Known Member

    Apr 17, 2015
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    These sound yummy. I have a question @cupcakechef since I've been making my own ricotta lately, I'm better able to control how moist or dry it is. Do you think this recipe benefits from slightly wetter ricotta, like the standard ricotta sold in the plastic tubs, or would it be better to squeeze out some of the moisture before adding it to the mix? Now that I've found out how simple it is to make the ricotta, I'm reluctant to but it, and I want to try out some new ricotta recipes.
    Diane Lane, Mar 1, 2016
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